country style ribs

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rich777 USER_AVATAR
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country style ribs

Postby Rich777 » Sun Nov 02, 2008 6:28 pm

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Pretty tasty.
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Postby OSD » Sun Nov 02, 2008 6:31 pm

Those look real good. :D
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Postby JamesB » Sun Nov 02, 2008 7:31 pm

Look'n good!
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Postby tex_toby » Sun Nov 02, 2008 7:33 pm

Yup - I'd have'em :)

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Postby JaCK2U2 » Sun Nov 02, 2008 7:59 pm

Nice meal!
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Postby Brandon Schick » Sun Nov 02, 2008 8:10 pm

Those country style ribs are Awesome !! You used to find them with the bone but I havent seen any in a long time. Bone in are my favorite !!

I couldnt tell, do those have the bone ??
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Postby Tannehill Kid » Sun Nov 02, 2008 10:07 pm

Haven't done country style ribs in years. Those look good.
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Postby bowhnter » Mon Nov 03, 2008 7:36 am

Did you smoke or grill those? I need to try them sometime.
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Postby nascarchuck » Mon Nov 03, 2008 9:57 am

bowhnter wrote:Did you smoke or grill those? I need to try them sometime.


Same here... Ive eaten them but never cooked them. I'm ready to try some!
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Postby Rich777 » Mon Nov 03, 2008 9:48 pm

nascarchuck wrote:
bowhnter wrote:Did you smoke or grill those? I need to try them sometime.


Same here... Ive eaten them but never cooked them. I'm ready to try some!

Those were grilled indirect. I like 'em better smoked.
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Postby ThomEmery » Mon Nov 03, 2008 11:17 pm

If ya have a big grill cookin them indirect then direct grillin the sause on to finish is a treat.
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Postby nascarchuck » Mon Nov 17, 2008 4:37 pm

How long should I plan on when grilling country style ribs indirect?
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Postby tex_toby » Mon Nov 17, 2008 5:02 pm

nascarchuck wrote:How long should I plan on when grilling country style ribs indirect?


Hey Chuck...I always season (sea salt, fresh cracked pepper, EVOO, garlic powder or whatever) and grill indirect for about 30 minutes turning a couple of times and then foil them and finish off another 20 min or so directly above the somewhat dying coals (in the foil). Save the juices from the foil when you are done and pour on top. They pick up enough smoke flavor in the first half of the cook and then tenderize the second half. The foil really makes a big difference on how tender they come out. They are a favorite with my wife and kids, and I must say it's hard to please EVERYBODY in my house.

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Postby JamesB » Mon Nov 17, 2008 5:42 pm

I too need to do up some country style ribs... Have not done them in years.

My Mom used to make them on occasion. She would grill'em indirect on the
the old Weber kettle until they tendered up. Then she would glaze then several times over the coals until they were a gooey sticky bbq sauced mess... Sure were good! Might have to do some up like that in her memory!
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Postby DJ » Mon Nov 17, 2008 6:59 pm

Looks Good fer sur! I've to get back to glazing, but my sauce just ain't made for it.....what do ya'll reccomend fer a glaze? BTW, ain't no Texas Rib Ranger sauce up here....
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